Tomato, Goat Cheese, Ricotta and Basil Tart

Name: Tomato, Goat Cheese, Ricotta and Basil Tart
Prep time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: all-purpose flour; 1 sheet frozen puff pastry; 2 Tablespoons olive oil; 1 cup whole-milk ricotta; 4 ounces soft goat cheese; 2 large eggs; u2153 cup fresh basil, chopped; u00be teaspoon Kosher salt; u00bc teaspoon freshly ground black pepper; u00be pound assorted tomatoes, sliced

By Leslie Blythe Cheese, Tart, Vegetarian Baking

June 27, 2016

This Tomato, Goat Cheese, Ricotta and Basil Tart is fast and easy to put together. Serve it was a crisp salad and a bottle of chilled french rosé for a delectable meal.

Prep: 15 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

all-purpose flour

1 sheet frozen puff pastry

2 Tablespoons olive oil

1 cup whole-milk ricotta

4 ounces soft goat cheese

2 large eggs

⅓ cup fresh basil, chopped

¾ teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

¾ pound assorted tomatoes, sliced

Directions

1Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

2On a lightly floured work surface, roll out pastry to a 10- by 15-inch rectangle and transfer it to the baking sheet.

3With a paring knife, score a border 1 inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough inside the border all over (this will allow the border to rise higher than the center that's been pricked). Brush the center with 1 tablespoon oil.

4In a large bowl, stir together ricotta, goat cheese, eggs, basil, 1/2 teaspoon salt, and pepper. Spread mixture over the center of puff pastry sheet. Top with tomatoes, overlapping slightly. Sprinkle tomatoes with remaining 1/4 teaspoon salt and remaining 1 tablespoon oil.

5Bake 30 minutes, or until pastry is golden brown and filling is set.

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